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The original recipe from Lane's book can be found reprinted in the Jan 31, 1968 issue of The Reading Eagle.
Sponge cake:
3.25 cups sifted cake flour
2 tsp double-acting baking powder
1/16 tsp salt
1 cup butter
2 cups sugar
2 tsp vanilla
8 egg whites
1 cup milk
baked at 375 F for 20 minutes
Filling:
8 egg yolks
1 cup sugar
1/2 cup butter
1 cup seedless raisins, finely chopped
1/3 cup bourbon or brandy
1 tsp vanilla
Icing was "boiled white frosting" (this was evidently considered a standard recipe).
Modern variations often have nuts or coconut or dried fruit in the filling. The wikibook recipe calls for cherries, but none of that was in the original publication.
